We dry age our prime cuts in our Himalayan salt chamber for a minimum of 30 days. This guarantees the flavour and the tenderness.
Chuck roast is from the shoulder, has sinew and needs a slower cooking time but has incredible flavour.
The O’Rourke family have been synonymous with farming in North Clare and
South Galway for generations. Their family farm is an excellent example of
traditional farming methods that have helped shape and conserve the Burren
landscape for centuries. The farming system, which they carry out, is an
extensive grass-based beef system where all animals are reared on the farm and
remain here until they are fit to slaughter at 30 to 36 months. The cattle are
grass-fed and range freely over the extensive pastures; all cared for and
maintained through the regenerative and traditional ‘Winterage’ farming
practices the O’Rourke’s implement.
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